Black Bean Soup
Source of Recipe
Internet
List of Ingredients
Black Bean Soup
Recipe By : Valentin Schwaegerl of the Brasserie, Orlando, FL
Serving Size : 8 Preparation Time :3:00
Categories : Soups American Classics
2 Cups black turtle soup beans
1 Cup onion -- coarsely chopped
1 Cup celery with leaves -- coarsely chopped
1 Medium carrot -- chopped
1 bay leaf
1 Pinch thyme
1 Tablespoon Worcestershire sauce
2 1/2 Quarts water
3 smoked ham hocks
1 Cup chicken stock
1 Dash salt -- to taste
1 Dash crushed peppercorns -- to taste
1/4 Cup Dry Sack Sherry
Recipe
CHEF'S NOTE: In place of the smoked ham hocks, you may substitute 8 ounces
lean, diced salt pork or 1 pound cooked, diced bacon. In place of the
chicken stock, you may substitute an appropriate amount of chicken base or
prepared bouillon cubes.
STEP ONE:
Wash beans in cold water and transfer to soup pot. Add all other ingredients
except salt, pepper, and sherry. Simmer at least three hours or until a bean
will crush easily.
CHEF'S NOTE: An optional method of preparing this soup that we do not use
includes this step: Remove the bay leaf and ham hocks, and puree beans in a
food mill or sieve.
STEP TWO:
Return to heat and add salt, pepper, and sherry. Adjust the consistency to
your preference.
* If too thin, add a little roux made of equal parts butter and flour. Stir
over heat until rich and creamy
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